Tuna mornay with orange & leek

Recipes / Fish

We love the creamy sauce and crisp topping on this family favourite.

Recipe «Tuna mornay with orange & leek» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 3 slices white bread, torn, 1 tbsp finely grated orange rind, 1 cup chopped fresh continental parsley, 40g coarsely grated parmesan, 250g dried penne pasta , 35g cornflour, 250ml Massel chicken style liquid stock, 125ml white wine , 80ml fresh orange juice, 1 tbsp olive oil, 1 leek, ends trimmed, thinly sliced, 1 x 425g can tuna in springwater, drained, flaked, 40g fat-reduced dairy spread, 40g plain flour, 500ml reduced-fat milk, 130g reduced-fat natural yoghurt.

Ingredients:

  • 3 slices white bread, torn 
  • 1 tbsp finely grated orange rind 
  • 1 cup chopped fresh continental parsley 
  • 40g coarsely grated parmesan 
  • 250g dried penne pasta 
  • 35g cornflour 
  • 250ml Massel chicken style liquid stock 
  • 125ml white wine 
  • 80ml fresh orange juice 
  • 1 tbsp olive oil 
  • 1 leek, ends trimmed, thinly sliced 
  • 1 x 425g can tuna in springwater, drained, flaked 
  • 40g fat-reduced dairy spread 
  • 40g plain flour 
  • 500ml reduced-fat milk 
  • 130g reduced-fat natural yoghurt 
  • 40g coarsely grated reduced-fat cheddar 

Instructions

  1. Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the parmesan in the bowl of a food processor and process until coarsely chopped.
  2. Cook the pasta following packet directions. Drain.
  3. Meanwhile, to make the white sauce, melt the dairy spread in a saucepan over medium heat. Stir in the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly with a wooden spoon, until sauce boils and thickens. Remove from heat. Stir in yoghurt and cheddar.
  4. Place the cornflour in a jug. Gradually stir in the stock, wine and orange juice.
  5. Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.
  6. Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to a 1.5L (6-cup capacity) ovenproof dish. Top with the breadcrumb mixture and remaining parmesan. Bake for 30 minutes or until golden. Serve.